| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Chinese | Chinese, Ethnic | 1 | Servings |
INGREDIENTS
| 1/2 | c | Soy sauce — marinade |
| 1/4 | c | White vinegar — marinade |
| 1 | tb | Minced ginger — marinade |
| 6 | ds | Tabasco sauce — marinade |
| 2 | tb | Sugar — marinade |
| 1 | ts | Ground cumin — rub |
| 1 | ts | Chili powder — rub |
| 1 | ts | Salt — rub |
| 2 | tb | Cracked black pepper — rub |
| pn | Cinamon — rub | |
| 1 | Pd | |
| Against grain | ||
| 1 | ts | Garlic minced — marinade |
| Lean top round — cut |
INSTRUCTIONS
Cut top round into very thin (1/8) slices. Place the slices of top round in a baking pan. Combine marinade ingredients and pour over the beef strips; making sure all the strips are covered with liquid. Refrigerate and let marinade for 10-12 hours. Remove the beef strips and discard the liquid. Lay the strips on a wire rack, placing a cookie sheet underneath the rack. In a small bowl, combine all the spice rub ingredients and mix well. Sprinkle the beef strips with the rub. Place the rack in the oven at 160 degrees for 8 hours. Allow to cool to room temp. then bend it- it should break, not bend. Store in refrigerator. You can use a dehydrator, just follow instructions for drying beef in your instruction manual. Recipe By : Big Flavors of the Hot Sun From: Stephanie Da Silva File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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